Skillet Lemon Chicken with Artichokes
Ingredients
- 1 tsp olive oil
- 8 small chicken thighs (about 2½ lbs)
- ½ tsp kosher salt
- ½ tsp pepper
- 1 medium onion, chopped
- ¼ tsp salt
- ⅔ cup dry white wine
- 1 Tbsp cold unsalted butter
- 1 (14-oz) can quartered artichoke hearts, rinsed and drained
- 1 lemon, thinly sliced and seeded
- Chopped parsley and rice, for serving
Instructions
- Heat oven to 425°F. Line a rimmed baking sheet with foil. Heat 1 tsp oil in a large skillet on medium-high. Season chicken with ½ tsp each salt and pepper and cook, skin-side down until golden brown, 6 to 8 minutes.
- Transfer chicken, skin side up, to prepared baking sheet and roast until cooked through, about 15 minutes.
- Meanwhile, return skillet to medium heat. Add onion, season with ¼ tsp salt and cook, stirring occasionally, for 5 minutes. Add wine and simmer, scraping up any brown bits for 2 minutes. Stir in butter, swirling to melt.
- Add artichokes and lemon cook until heated through, about 2 minutes. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with rice.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
510
|
510
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 34 | 34 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 790 | 790 |
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